Just The Beginnings Chicken Soup Recipe

This is just the beginning. A very rich and flavorful broth with basic vegetables for you to add rice (chicken and rice soup) or noodles (chicken noodle soup) or orzo or whatever. Feel free to add different vegetables as well.
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How to make it

Place the chicken legs, thighs, wings and back into a pot or Dutch oven (set the breasts aside, we will add those later so they don't overcook and get all dry, dark meat holds its moisture and flavor much better than does the white meat); add the rest of the ingredients. Bring to a simmer, reduce heat to a slow simmer and cook for 1 hour, skimming any foam that rises. Add the breasts and simmer for about 15 minutes longer. Remove the chicken to a bowl and strain the broth through a fine sieve.

When cool enough to handle, remove the meat from the bones and cut or shred into bite sized pieces. Thinly slice the carrots, coarsely chop the celery and onions. Return all to the pan and heat. Stir in the parsley.